A making the method of semi-dried mulberry fruit by vacuum freezing dryer

Mulberry fruit is common to keep a frozen storage because of the very high water content. Because freezing-storing cost is generated before the processing or sales, farmers of mulberry fruit production are weighted in financial burden. In addition, mulberry fruit has difficulty in expanding consumption by made in the simple processed products like the mulberry jam, mulberry juice, mulberry enzyme, alcohol, etc. Recent, frozen fruits including frozen blueberries, frozen strawberries, frozen mango, frozen rich, frozen mulberry fruit has been started to sell in the large discount stores and convenience stores. However, there is restricted sales in only special place that have the frozen distribution facilities. So, for the income improvement and consumption promotion of mulberry farmers facing these difficult situations, we developed the processing method of semi-dried mulberry fruit using the vacuum freezing dryer. The frozen mulberry fruit which was stored below −40 o C is to dry in a vacuum freeze dryer, at 30 ~ 35 o C, 23 ~ 24 hours. Semi-dried mulberry fruit seperated respectively. It had soft texture, and maintained shape, size and flavor. In particular, semi-dried mulberry fruit can be stored at room temperature.